Palak ( spinach) 4-5 bunch
Paneer cubes – 200 gram
Onion – 1
Tomato - 2
Refined Oil – 5 spoon
Green chilli – 1
Garlic clove – 4
Turmeric powder – a pinch
Ginger grated – 1 spoon
Chilly powder – 1 spoon
Cumin powder – 1 spoon
Coriander powder – 1 spoon
Salt – 1 spoon ( as per taste)
Method of Preparation
1. Wash the spinach leaves and discard the hard stems
2. Take out the paneer from freezer and immerse it in water in a bowl
3. Finely chop the green chilly, garlic clove, tomato and onion and keep it in separate bowls
4. Grate the ginger, or use ginger paste if you have.
5. Boil one glass of water in a big container
6. Add the spinach leaves and boil for 1-2 minutes. Do not close the lid. Closing the lid will change the color of spinach from green to brown. So do not close the lid.
7. After two minutes remove the spinach from boiling water and let it cool.
8. By now paneer would have become smooth, so remove that from water, drain it and keep aside.
Part 2
1. Take oil in a Pan or Kadai
2. Keep it on medium flame
3. Add chopped green chilly, garlic and turmeric powder
4. Once garlic color changes to golden brown add onion and sauté for a minute. Sprinkle some salt.
5. Now add the tomatoes, add little more salt, chilly powder, coriander powder, cumin powder and mix well.
6. Allow the tomatoes to cook well with the masala.
7. Now grind the spinach with little water.
8. Add paneer to the tomatoes and add the remaining salt and fry for few minutes.
9. Now add the spinach puree to the paneer.
10. Palak paneer is ready to serve in 2 minutes.
11. The green color of palak will be there if you serve immediately without closing the lid
12. If you close the lid after cooking and leave for few minutes, the color will change
13. But taste will be the same J
14. You can serve palak paneer with roti, chapatti, paratha and even rice.
Today we had palak paneer with chapatti, followed by curd rice. It tastes delicious as a side dish with curd rice.
Paneer cubes – 200 gram
Onion – 1
Tomato - 2
Refined Oil – 5 spoon
Green chilli – 1
Garlic clove – 4
Turmeric powder – a pinch
Ginger grated – 1 spoon
Chilly powder – 1 spoon
Cumin powder – 1 spoon
Coriander powder – 1 spoon
Salt – 1 spoon ( as per taste)
Method of Preparation
1. Wash the spinach leaves and discard the hard stems
2. Take out the paneer from freezer and immerse it in water in a bowl
3. Finely chop the green chilly, garlic clove, tomato and onion and keep it in separate bowls
4. Grate the ginger, or use ginger paste if you have.
5. Boil one glass of water in a big container
6. Add the spinach leaves and boil for 1-2 minutes. Do not close the lid. Closing the lid will change the color of spinach from green to brown. So do not close the lid.
7. After two minutes remove the spinach from boiling water and let it cool.
8. By now paneer would have become smooth, so remove that from water, drain it and keep aside.
Part 2
1. Take oil in a Pan or Kadai
2. Keep it on medium flame
3. Add chopped green chilly, garlic and turmeric powder
4. Once garlic color changes to golden brown add onion and sauté for a minute. Sprinkle some salt.
5. Now add the tomatoes, add little more salt, chilly powder, coriander powder, cumin powder and mix well.
6. Allow the tomatoes to cook well with the masala.
7. Now grind the spinach with little water.
8. Add paneer to the tomatoes and add the remaining salt and fry for few minutes.
9. Now add the spinach puree to the paneer.
10. Palak paneer is ready to serve in 2 minutes.
11. The green color of palak will be there if you serve immediately without closing the lid
12. If you close the lid after cooking and leave for few minutes, the color will change
13. But taste will be the same J
14. You can serve palak paneer with roti, chapatti, paratha and even rice.
Today we had palak paneer with chapatti, followed by curd rice. It tastes delicious as a side dish with curd rice.
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